Sunday, March 09, 2008

Soup, glorious soup

I made Italian wedding, or Easter, or whatever the soup is with tiny meatballs and chicken broth and greens, yesterday. I usually have a problem with broth-y soups, that I put in so much stuff that they are no longer broth-y. Instead of soup with stuff floating in it, I end up with just stuff. This one, based on recipes from Molly O'Neill's New York Cookbook and the new Joy of Cooking, was just about perfect.

For soup:
8 cups good-tasting broth (I had the stock from the Thanksgiving turkey carcass)
1 carrot, diced
about 1/3 cup diced celery (2 stalks?)
about 1/2 cup diced onion

For meatballs - for the soup, and some to freeze:
1 3/4 pounds meat, ground beef, veal, or pork (I had some beef & some veal)
3/4 cup fresh breadcrumbs
1/2 cup grated parmesan
2 eggs
1/2 cup chopped parsley
4 TBLS red wine
grated nutmeg, ground black pepper, and salt to taste

1/4 cup tiny pasta for soup (ancini di pepe, orzo, I had stelline - the little stars)
2 handfuls of shredded greens - I used 5 leaves of lacinto kale

Bring the broth to a boil in a pot, and add the carrot, celery and onion. Boil gently for about 15 minutes, while you make the meatballs. Combine all the meatball ingredients in a bowl, and mix well, with your hands or a stand mixer. Roll little bits of meat into tiny balls, about 30 or so, and slip them into the soup. Boil gently without stirring for about 20 minutes, while you roll the rest of the meat into larger meatballs to freeze and do whatever you want with. When the meatballs are floating and firm, raise the heat, and add the greens and pasta. Boil until the pasta is cooked. Add water if the broth to stuff ratio seems to be getting too stuff-y. Ladle into bowls and eat.

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